09 Jun Homemade Nut Milk
I am loving making my own nut milk….I’m kind of obssessed actually. It’s soooooo easy , tasty, and a money saver. You can customize your milks by adding flavorings YOU like. For those of you that are dairy free – this is a GREAT alternative, and a tastier one too if you ask me. I use nut milks for our smoothies and smoothie bowl. Find my Go-To Smoothie Bowl recipe here. AND, it’s free of crapicals — no crappy chemicals! Did you know they put emulsifiers like carageenan in some of the nut milks AND other products like yogurt. Carageenan is extracted from red seaweed, sounds like it would be healthy? Right? Wrong! Your body reacts to carageenan like it’s a pathogen causing inflammation. It’s really hard on your gut lining, leading to ulcerations and bleeding. Carageenan basically pokes holes in your gut/intestines. Who wants that??
For those of you that tolerate dairy and drinks cows milk — I recommend drinking organic, grass-fed milk. Those cows are free to roam the grassland and actually eat grass like they are intended too. Despite having 7 stomachs, cows that are fed grains still cannot digest the grains well – it’s not what they are meant to eat. I will do another post on what it does to their bodies and why it’s unhealthy for them and us to eat their meat. Pature raised cows are much happier creatures opposed to their counterparts who are raised conventionally in tight quarters, grain fed and shot up with antibiotics. Conventionally raised cows tend to be more stressed, which increases their stress hormones, which in turn gets in their milk and meat that we eat. They are also given antibiotics that ends up in their meat and milk too. Ingesting their hormones can do a number on our bodies – it’s no bueno. I can expand on this another time.
I’ve got two recipes you can try: an easy one and a super easy one. I’ll start with the super easy one first. Put a large scoop of cashew butter (see pic below) in the vitamix, add 4-5 cups of filtered water and blend. After blending several minutes, I add my mix-ins of choice which is 2 hefty shakes of himalayan sea salt and ~1/4 teaspoon of bulletproof vanillamax. Then blend again for another minute or two. Get creative and add cinnamon, tumeric, cacoa, whatever you like! Another tidbit about homemade nut milks – the healthy fats and seasonings will tend to settle at the bottom of your bottle. This is completely normal as there are no emulifiers (crapicals) in there to keep everything mixed and suspended in the liquid. When you grab your milk out of the fridge, give it a few healthy skakes, pour and enjoy! I’ve made almond, cashew, macademia, and hemp milk. Almond and cashew are my favorite. You can even do a combo of almond and cashew – get creative! Go to my SHOP page for links to some of the items I used. Or click HERE.
Homemade Almond Milk
- 1 cup Organic raw almonds (or nut of choice)
- 4-5 cups Filtered water
- 2 hefty dashes Himalayan sea salt
- 1/4 tsp Bulletproof Vanillamax
Place almonds in glass bowl with 2-3 cups of water and soak overnight (or 8 hours).
After done soaking, drain water and rinse almonds.
Place almonds in blender with 4 cups of filtered water and blend for several minutes.
Strain milk through milk bag. This will make your milk uber creamy. You will be left with mushy pulp (which you can upcycle too - see notes!)
Return milk to blender, add sea salt and vanilla and blend.
Pour into your glass milk jug and BOOM - fresh nut milk. Store in fridge for 5-7 days.
Take your almond mash and spread on parchment lined pan in oven at 200 degrees for 3 hours to dry out. Remove from oven and put in blender for several minutes. Now you have fresh almond flour!